Ingredients: 1 ½ cups diced, peeled papaya ¼ cup chopped fresh cilantro 2 tablespoons diced red onion 2 tablespoons fresh lime juice 1 cup (4 ounces) crumbled goat cheese ¼ cup bottled roasted sweet peppers, chopped ½ cup nonfat cream cheese, softened 1 teaspoon minced, seeded jalapeño peppers 6 fat-free 8-inch soft tortillas Vegetable cooking spray Cilantro sprigs (optional)

Directions: Combine papaya, cilantro, red onion, and lime juice in a bowl; stir well. Cover and chill. Combine goat cheese, roasted peppers, cream cheese, and jalapeños in a bowl and stir well. Spread about 2 tablespoons cheese mixture over each tortilla; fold in half. Spray a large nonstick skillet with nonstick cooking spray. Cook each quesadilla over medium heat about 3 minutes per side. Cut each quesadilla half into thirds (each serving is 3 wedges). Arrange quesadilla halves and ¼ cup papaya mixture on each of 6 plates. If desired, garnish with cilantro sprigs. Makes 6 servings. (Recipe from Mission Foods) *See more recipes in our veggies collection